Manager of Foodservice

POSITION SUMMARY:

The Manager of Foodservice provides our students and staff with an exceptional dining experience through nutritious and delicious meal preparation. Oversees the day-to-day kitchen, café, and dining service operations for a private residential special education school. The Manager manages and leads a team of employees and manages the food and labor budget, café profitability, and talent development. The Manager of Foodservice ensures that food quality standards, including the development of menus in coordination with the dietician, inventory levels, food safety guidelines, and customer service expectations, are met and adhere to current applicable federal, state, and local standards and line with our established policies and procedures to ensure that the department always provides quality dining services.

PREFERRED QUALIFICATIONS:

• Associate degree in culinary arts and two or more years of direct foodservice operational management experience with inventory and purchasing knowledge and control; or three years or more of direct foodservice operational management experience with inventory and purchasing knowledge and control.
• Knowledge of therapeutic diets
• Strong knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is required
• Strong supervisory, leadership, management, and coaching skills
• Ability to communicate on various levels to include management, staff, students, state agencies, and vendors
• Excellent financial, budgetary, accounting, and computational skills
• Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet
• ServSafe® Certified
• Must be able to workdays, nights, weekends, and some holidays as needed.

KEY RESPONSIBILITIES:

• Recruits, interviews, hires, and trains department employees.
• Manage department employees.
• Plans, assigns, and direct department employees works.
• Appraises performance; rewards and disciplines employees; addresses complaints and resolves problems in a timely manner.
• Leads and influences department employees through effective motivation, leveraging individual strengths to ensure exemplary customer satisfaction and maximum staff productivity.
• Promotes positive employee relations including effective delegation of duties, fostering high staff morale, upholding operational standards, and execution of the employee performance reviews.
• Promotes an environment of open communication.
• Maintains interdepartmental cooperation.
• Analyzes, evaluates, and solves inter- and intradepartmental problems and recommends solutions when necessary.
• Reviews records, reports, regular and therapeutic menus, nutrient analysis, and food cost.
• Takes the leading role in planning menus, in coordination with the Dietician, that consider costs and suitability and standardized recipes for menu requirements.
• Reviews and changes menu, in conjunction with the dietician, to accommodate a wide variety of preferences.
• Makes final determination of quality and quantity of non-food supplies, equipment, and food ordering.
• Develops and prepares policies or procedures governing handling and storage of supplies and equipment, sanitation and compiling of reports and record keeping.
• Prepares and manages annual budget
• Uses company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, etc.
• Maintains up to date logs of all safety inspections, licensing, etc.
• Maintains and applies for all licenses, certifications, or other regulatory requirements.
• Adheres to cash handling and reconciliation procedures in accordance with facility policies and procedures.
• Develop & maintain excellent vendor relations, continually meeting with all partners to ensure the facility remains relevant with top rated products that are cost efficient to sustaining a profitable business.
• Demonstrates the mission, vision, and values of the facility through professional excellence.
• Works closely with the cooks and dietary aids to deliver a food product that exceeds the student and staff expectations.
• Works in accordance with serve safe requirements maintaining a clean, sanitary kitchen following all delineated safe food handling procedures and protocols.
• Provides hands-on cooking in accordance with identified schedule.
• Performs the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs.
• Makes frequent inspections of all work, storage and serving areas to determine that regulations and directions governing dietary activities are followed.
• Ensures meals are palatable & well-presented before serving residents.
• Does rounds daily to ensure a clean, orderly & well-run kitchen.
• Ensures proper temperatures of meals and drinks before serving.
• Interacts with students and family members/guardians and staff to receive feedback about the student’s dining experience and engage in continuous quality improvement increasing student satisfaction.
• Participates in inspections (surveys) conducted by authorized agencies.
• Participates in quality assurance and improvement processes within the facility.
• Establishes departmental regulations and procedures and develops standards for the organization and supervision of food service.
• Provides leadership, training, and development for staff.
• Works with kitchen staff to plan, prepare and execute all food for catered functions, special events, themed dinners including set up and assembly, display trays with appropriate garnishment and break down and clean up.
• Performs other work-related duties as required or requested.

Job Type – Full-Time

Pay: $55,000 - $65,000 per year

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